Double Chocolate And Mint Cookies Recipe 475

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ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES

The most addicting cookies I know of. You really can't just have one!

Provided by youngcow

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11



Addictive Double Chocolate Mint Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
  • Bake in the preheated oven until cookies are set, 10 to 12 minutes.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon mint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

DOUBLE CHOCOLATE MINT COOKIES

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10



Double Chocolate Mint Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  • Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  • Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

DOUBLE CHOCOLATE AND MINT COOKIES

Provided by Giada De Laurentiis

Time 45m

Yield 12 cookies

Number Of Ingredients 10



Double Chocolate and Mint Cookies image

Steps:

  • Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
  • In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  • In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
  • Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
2 tablespoons unsalted butter
1 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds

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